<?xml version="1.0" encoding="UTF-8"?>

<recipeml version="0.5">
  <recipe>
    <head>
      <title>30-Min: Turkey Piccata</title>
      <categories>
        <cat>Poultry etc</cat></categories>
      <yield>4</yield></head>
    <ingredients>
      <ing>
        <amt>
          <qty>1</qty>
          <unit/></amt>
        <item>Egg</item></ing>
      <ing>
        <amt>
          <qty>1/2</qty>
          <unit>cups</unit></amt>
        <item>All-purpose flour</item></ing>
      <ing>
        <amt>
          <qty>2</qty>
          <unit>teaspoons</unit></amt>
        <item>Lemon rind, grated</item></ing>
      <ing>
        <amt>
          <qty>1/2</qty>
          <unit>teaspoons</unit></amt>
        <item>Salt</item></ing>
      <ing>
        <amt>
          <qty>1/2</qty>
          <unit>teaspoons</unit></amt>
        <item>Dried thyme</item></ing>
      <ing>
        <amt>
          <qty>1/4</qty>
          <unit>teaspoons</unit></amt>
        <item>Pepper</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>pound</unit></amt>
        <item>Turkey scaloppine</item></ing>
      <ing>
        <amt>
          <qty>2</qty>
          <unit>teaspoons</unit></amt>
        <item>Butter</item></ing>
      <ing>
        <amt>
          <qty>2</qty>
          <unit>teaspoons</unit></amt>
        <item>Olive oil</item></ing>
      <ing>
        <amt>
          <qty/>
          <unit/></amt>
        <item>Fresh parsley, chopped</item></ing></ingredients>
    <directions>
      <step>  Traditionally, piccata consists of seasoned and floured veal that is sauted
  and served with a quick lemony sauce. It can also be perfectly made with
  turkey.
  
  [If turkey scaloppine is unavailable, turn 1 lb turkey cutlets into thin
  pieces by pounding between waxed paper with mallet to 1/4-inch thickness.]
  
  In shallow dish, lightly beat egg. In Separate shallow dish, combine flour,
  lemon rind, salt, thyme and pepper. Dip turkey into egg to coat well; press
  into flour mixture, turning to coat all over.
  
  In nonstick skillet, heat half each of the butter and oil over medium heat;
  cook half of the turkey, turning once, for 6 minutes or until no longer
  pink inside. Wipe out pan; repeat with remaining butter, oil and turkey.
  
  Garnish with parsley. 4 servings for $2.22CDN [Aug 95]
  
  Per Serving: about 210 calories, 29 g protein, 7 g fat, 4 g carbohydrate,
  
  Source: Canadian Living magazine, Aug 95 Article "30-Minute Summer Suppers"
  Recipe by Canadian Living Test Kitchen
  
      [-=PAM=-]   PA_Meadows@msn.com
  
  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
 
</step></directions></recipe></recipeml>
